Visit Crimea and not try chebureks? Well, it’s the same as not swimming in the sea - why go? You can hardly find the classic ones - on ice water, stuffed with young lamb - these days, but all the others are a dime a dozen! And with vegetables, and with cheese, and with fillings in various combinations. Well, if it’s not close to the Crimea, as it is to a vacation, but you want to crunch on delicious pasties - arm yourself with food and get to work, they are not that complicated - Crimean pasties.
Crimean chebureks - general principles of preparation
The main feature of Crimean chebureks is the thin dough, layered on the inside and bubbly on the outside, with a soft golden color. To achieve this result, eggs, vegetable oil, butter margarine, and vodka are added to it. It is kneaded in different ways, varying the temperature of the mixed products.
Classic Crimean chebureks are filled with low-fat minced meat or chicken. To make the products juicy, add a lot of onions to the filling and add water. The onion is chopped in a meat grinder or chopped very finely. For half a kilo of minced meat, it is customary to add about 120 ml of cool, pre-boiled water. The meat filling should be slightly runny.
The filling for Crimean chebureks can be not only meat. They are often prepared with cheese and tomatoes, other juicy vegetables, or several fillings are combined. For example: minced meat, fried mushrooms and cheese.
The dough for chebureks is rolled out into small circles, slightly thicker than a paper sheet, and crescent-shaped products are molded from them. Particular attention is paid to seams and filling; there should not be a lot of it.
Crimean chebureks are fried in a large volume of calcined vegetable oil. To prevent scorching on the sides, semi-finished products must “float” freely in the thickness of the hot fat and not touch the bottom of the pan.
A simple recipe for Crimean chebureks with meat from dough in ice water
Ingredients:
Three full glasses (250 ml) of flour;
One egg;
A third of a glass of refined oil;
Half a spoon of fine salt;
3/4 cup of drinking water.
For the filling:
Half a kilo of lean, preferably mixed, minced meat;
Four large heads of bitter onions;
Salt and black, coarsely ground pepper.
Cooking method:
1. Carefully break the egg, separate the white, and pour the yolk into a 250 ml glass. Add ice water so that about three-quarters of a glass comes out. If the liquid is warm, the dough will not turn out flaky. Add salt and stir until its crystals are completely dissolved. It is advisable to use fine salt; after dissolution, it does not give a dark sediment.
2. Sift all the flour into a wide bowl, pour in the yolk, loosened in water, and stir with a fork. Add vegetable oil and knead into a tight dough that does not stick to your hands.
3. Form it into a ball, wrap it in film and place it in the refrigerator. Minimum cooling time is half an hour.
4. Grind three onions together with the minced meat in a meat grinder, chop the remaining ones into small slices and add them to the minced meat.
5. Add a little salt, about half a teaspoon, pepper to your taste. For juiciness, pour a couple of tablespoons of water or milk into the meat mass and stir.
6. Divide the refrigerated dough into twelve equal-sized pieces. Roll each into a thin, but not transparent, pancake. Place the minced meat on one half, cover it with the free edge and bring the edges together tightly, pressing them lightly with the tines of a fork.
7. Pour vegetable oil into the frying pan without skimping. Crimean chebureks are fried in large quantities. Place the frying pan on high heat and wait until the oil stops crackling.
8. Reduce the heat to medium and fry the pasties in hot oil on both sides until a bright golden color appears.
Crispy Crimean chebureks with vegetables from dough in boiling water
Ingredients:
Fresh, large egg;
A teaspoon of sugar;
Rock salt – 0.5 tsp;
300 ml of cool, but not ice water;
Large spoon of unflavored vodka;
Half a kilo of white flour;
Two tablespoons of unfragrant oil.
Filling:
Small-sized tomatoes, for example, “Cherry” varieties - 6 pcs.;
One bell pepper;
A small head of bitter onion;
Two teaspoons of light soy sauce;
To taste – spicy, mild spices.
Cooking method:
1. Sift all the flour and boil the water.
2. Pour 100 grams of flour into a small bowl, pour 200 ml of boiling water into it and mix vigorously. You should get a fluffy dough with a mushy consistency.
3. In another bowl, add vodka, vegetable oil to 300 grams of flour, break the egg. First dissolve salt in the remaining hot water, then sugar and pour into flour, mix.
4. Combine both types of prepared dough together in a large bowl, add the remaining flour and knead well, slowly. The dough turns out obedient, does not stick to dishes and hands, and does not require adding flour when kneading on the table.
5. Cover the bowl of dough with cling film and let it rest on the counter.
6. Cut the tomatoes into thin slices. Cut the peeled pepper in half and chop it into cross strips, cut the onion into thin half rings.
7. Mix the vegetables, add some spices or ground pepper and season the filling with soy sauce.
8. Divide the rested dough into 20 balls, place them in a bowl and be sure to cover so as not to dry out.
9. On a table dusted with flour, roll out the balls one by one in a circle until the thickness of a paper sheet. Place the vegetable filling on half of the resulting circle, leaving space around the edge so that you can seal it tightly, and cover with the free half. Gently press down the top layer of dough with your hands to release all the air and press the edge of the pasty tightly.
10. Pour about a glass of oil into a thick-walled frying pan of small diameter and heat it well over intense heat. Then reduce the heat to medium and fry the pasties until golden brown, first on one side and then on the other.
Crimean chebureks with cheese: recipe from choux pastry
Ingredients:
Wheat flour – 650 gr.;
One egg;
40 ml of vodka or alcohol diluted 1:2 with water;
A full glass of water (250 ml);
Unflavored sunflower oil – 35 ml;
Easy-to-melt hard cheese for filling – 150 gr.
Cooking method:
1. Pour the water into a small saucepan. Add a little salt, pour in vegetable oil and put on low heat.
2. When the liquid boils, remove the pan from the stove and stir half of the sifted flour into the liquid. Break an egg into the slightly cooled choux pastry, pour in vodka, stir and gradually add the remaining flour. You may need less, depending on the thickness of the dough. It should be steep, but not tight.
3. Let the choux pastry rest in a warm place for at least half an hour. Then cut it into small balls. Having rolled each into a thin circle, form the pasties, sprinkling one half with finely grated cheese when modeling.
4. Fry as usual chebureks, in a sufficient amount of hot oil. Place finished products on disposable towels to absorb excess fat.
Juicy Crimean chebureks with minced meat and herbs made from dough without eggs, on margarine
Ingredients:
One glass of drinking water;
125 gr. quality margarine;
Three glasses (approximately 500 g) of wheat flour;
Rock salt – 1/2 tsp.
Filling:
Half a kilo of any lean minced meat;
Two medium onions;
Young dill greens – 40 gr., or to taste;
Ground pepper, other spices are possible.
Cooking method:
1. In a bowl of suitable size, mix flour and salt. Pour in cold water, mix vigorously with a fork until the dough comes together in lumps.
2. Dissolve the margarine over medium heat, bring to a boil and pour it in a thin stream into the prepared lumpy dough, knead. Then place it on the table, adding flour if necessary, and knead it well with your hands. Form into a ball and refrigerate for an hour and a half. The chilled dough will be elastic and easy to roll out.
3. Finely chop the peeled onion and add it to the minced meat. Add spices, finely chopped dill, add salt to your taste. Pour in half a glass of cold boiled water and mix thoroughly. In this case, the minced meat should be slightly runny. Water makes the meat filling more juicy and speeds up its cooking. Cover the bowl of minced meat with a lid and temporarily refrigerate.
4. After about an hour and a half, remove the containers with dough and minced meat from the refrigerator and fashion classic pasties, shaped like a crescent. The specified quantity of products yields at least sixteen pieces.
5. Fry the workpieces on both sides, dipping them into a large volume of hot vegetable oil, setting the heat a little less than medium.
Crimean chebureks stuffed with chicken, mushrooms and cheese – “Special”
Ingredients:
Any cheburek dough prepared according to the above recipes.
For the filling:
Half a kilo of chilled chicken fillet;
Large onion;
Two large tomatoes;
120 ml cold water;
200 gr. fresh champignons;
One and a half tablespoons of vegetable oil;
Hard melting cheese – 200 gr.
Cooking method:
1. Add finely chopped onion to the minced meat. Season with pepper to your taste, add a little salt, add water and stir.
2. Cut the champignons washed with cold water into small slices. Place the mushrooms in a frying pan with heated vegetable oil. The filling should be juicy, so do not fry the mushrooms too much. Warm them for a couple of minutes after the moisture has evaporated, over medium heat and remove from the stove, cool.
3. Grind the cheese on a medium grater. Roll out homemade pastry dough into thin circles. First put minced chicken on half of each, fried mushrooms on it and sprinkle shredded cheese on top.
4. Cover the filling with the opposite part of the dough, sealing the edges tightly. When forming pasties, lay the blanks on a table sprinkled with flour. When all the products are ready, fry them one by one in a frying pan, following the principle common to all recipes - a large amount of very hot oil.
Crimean chebureks without meat with tomatoes and cheese
Ingredients:
A portion of homemade dough for chebureks
For the filling:
150 gr. hard cheese;
Three small tomatoes;
Dried ground basil, dry garlic and black pepper.
Cooking method:
1. Prepare the dough for pasties using one of the recipes described above.
2. Wash the tomatoes, dry and cut into thin half rings. For chebureks, it is better to take meaty varieties of tomatoes.
3. Grate the hard, melting cheese for the filling on a medium grater. Add dried garlic and ground basil. Season everything with a little ground pepper and stir.
4. Place a couple of tomato slices on the dough rolled out into thin circles, sprinkle them with shredded cheese and shape the pieces, slightly bending them into a crescent shape. Seal the free edges tightly, otherwise all the juice will leak out during frying.
5. Fry meatless chebureks, like classic ones, by dipping the pieces into hot oil. Please note that it will take less time to fry. As soon as one side has a delicate golden crust, turn the cheburek over and fry its lower side in the same way.
Crimean chebureks - cooking tricks and useful tips
Having trouble rolling out the dough into a neat circle? Roll it out into a large layer and cut out circles of the desired diameter from it, using plates or saucers of different diameters as a stencil.
To prevent the seams from unraveling, run a fork over them, pressing lightly with the tines. Do not press hard, otherwise you will cut through the edge of the product.
To save oil, use deep, small-diameter frying pans and fry items one at a time.
Crimean chebureks with cheese filling should preferably be served piping hot, without waiting for the cheese to harden. Do not fry a lot of chebureki with cheese at once, freeze excess semi-finished products. Frozen semi-finished products do not require complete defrosting before frying; they only need to be thawed slightly.
Step-by-step recipes for preparing juicy and crispy Crimean chebureks with minced meat and chicken, cheese, mushrooms, tomatoes: options for bubbly dough for chebureks in boiling water, mineral water, cold water, with margarine
2018-04-03 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
23 gr.
Carbohydrates
21 gr.329 kcal.
Option 1: Classic recipe for juicy Crimean pasties with meat in boiling water
Some complexity of kneading dough, in comparison with other methods of preparing it, is more than compensated for by quality. It's worth a little effort for this! Without exception, all the recipes in the collection can be combined by choosing the dough and filling to suit your taste. In the end, you will get your own “Crimean chebureks”, the most delicious and real.
Ingredients:
- 300 milliliters of boiling water;
- a tablespoon of pure vodka and two of vegetable oil;
- a spoonful of sugar and half the salt;
- one fresh egg;
- 500 grams of flour.
Cheburek filling:
- half a kilo of minced meat;
- a handful of chopped greens (combined);
- large onion;
- a glass of water (as needed);
- half a spoonful of peppercorns (grind before use);
- four pinches of cumin seeds;
- salt, coarse.
Step-by-step recipe for Crimean chebureks
Sift a little more than half a glass of flour into a small bowl with a fine sieve, pour a glass of boiling water into it and quickly mix with a spoon - prepare the choux pastry.
We set aside the same amount of flour as in the first case. Sift the rest of the flour into a larger bowl, in which the dough will actually be kneaded. Add salt, vodka and sugar, pour in the oil and release the eggs, start mixing, and add the remaining boiling water.
When the second batch begins to resemble dough, add the custard mixture to it and add the reserved flour. Knead vigorously and with force, first in a bowl, then transfer to the table. We wrap the elastic lump in polyethylene or simply cover it in a bowl with a towel.
Of course, homemade minced meat is the best choice. Whether you grind the meat yourself or use store-bought meat, mix it thoroughly in a bowl before preparing the filling. Chop or chop the onion as you prefer, but very finely. Do the same with greens. Place on top of the minced meat in a bowl, then, stirring slightly, add salt and spices.
Knead the filling no less thoroughly than the dough before it. Next, you need to add water, preferably very cool, to it. Having brought it to a sufficiently liquid state, stir the filling again and set aside, but not too far. Crimean masters (noted more than once) periodically mix the filling, nothing prevents you from doing the same.
The dough and filling from the given quantity of products should be enough for two dozen pasties. You can immediately divide it into as many parts and decide on the thickness of the roll and the amount of filling. Rolling out the blanks one at a time, we make pasties and immediately hide them under a towel from weathering. If you prefer to roll everything out first, then cover the workpieces with a cloth for the time being.
It is important to tightly glue the edges of the pasties when sculpting; to do this, they can be moistened with water, egg white, or simply pressed very tightly with the flat side of the tines of a fork.
To avoid burning the oil, use a frying pan that fits two raw chebureks tightly. Set the heat to medium or slightly higher, and pour in a centimeter layer of oil. Fry the chebureki in pairs, turning them over as blush appears on the bottom side. It is convenient to do this with a fork, pricking only the double layer of dough at the place of sticking. Turn quickly but carefully, avoiding splashing of the boiling oil.
Option 2: Quick recipe for Crimean chebureks with meat
Not very different from other chebureks, these, even with completely manual kneading of the dough, are quite simple. If you really can’t wait to taste the hot meat chebureks, knead the dough with a mixer, it won’t harm them at all.
Ingredients:
- a glass of clean boiled water;
- a pinch of salt;
- two tablespoons of pure oil;
- five hundred grams of flour.
- 380 grams of minced meat;
- a handful of chopped greens;
- spices, broth, salt.
How to quickly cook Crimean chebureks with meat
Add a pinch of salt to the water, stir and pour into the sifted flour. Add a spoonful of butter there and mix thoroughly, first with a spoon, then transfer the dough to the surface of the table and knead it forcefully with your hands. After ten minutes the lump will become quite elastic, cover it with a cloth and leave it for a while.
Pour up to half a glass of broth into the minced meat, sprinkle with chopped herbs, add a couple of pinches of coriander, pepper, cumin, and be sure to add salt. Stir and let it rest a bit.
Divide the dough into parts, roll it out, and cut it out with a knife along the contour of a ten-centimeter saucer. Place the minced meat with a spoon on one of the halves of each piece, bend it over and carefully fasten the edges.
Fry the pasties in very hot oil, about two minutes per side, turn over with a slotted spoon. We place the finished pasties on napkins, with the fold line downwards.
Option 3: Delicious Crimean chebureks with cheese in cold water
If you like the dough in these pasties, you can replace the filling with any meat. A bunch of cilantro, onion feathers and parsley are suitable for greenery. If one of the listed components is missing, replace with young, tender dill.
Ingredients:
- very chilled water - one and a half glasses;
- 125 grams of margarine;
- flour - three glasses;
- pickled or hard cheese - 400 grams;
- salt, chopped juicy greens.
How to cook
Keep the pan on low heat for a couple of minutes, then slowly melt the chopped margarine in it.
Add half a spoonful of fine salt to the flour and sift into a large bowl. Pour in water, straight with ice crystals, and stir quickly with a fork. Add hot margarine and continue kneading, using a fork first. When the dough becomes more dense, begin to knead it with your hands. Collect into a round ball and wrap in cling film, leave for up to two hours in the general compartment of the refrigerator.
Grate hard cheese and lightly add salt; pickled cheese, if you choose that kind, most likely you won’t have to add salt. Stirring cheese shavings is inconvenient and undesirable, so sprinkle it with herbs as you grate it.
We mold the edges of the workpieces, as usual, helping ourselves with a fork and trimming the edges with a sharp knife. It is better to fry the chebureki at a lower oil temperature, but a little longer and fry a little stronger. The meaning of such actions is simple - let the cheese filling warm up as much as possible and, if possible, melt.
Option 4: Crimean chebureks with minced chicken, cheese and tomatoes made from crispy dough
The original recipe from the 19th century collection contains young goat meat. Since such meat can now be considered rather exotic, we replaced it with equally tender chicken. Try it and see for yourself, the chebureki did not lose anything from such a replacement!
Ingredients:
- a kilogram of the highest quality flour;
- half a glass of oil;
- two glasses of very hot water;
- “Extra” salt;
- three fresh eggs.
For the filling:
- four medium-sized tomatoes;
- one onion;
- cheese - 150 grams;
- 350 grams of minced chicken.
Step by step recipe
Add the eggs to the twice-sifted flour, add salt, pour in the butter, followed by half the water. Stir with a mixer (this is faster), adding water little by little until the dough becomes sufficiently elastic and dense. We leave it on the table, simply covering it with a towel.
Grate the cheese coarsely, knead the minced meat, mix with chopped onion, add salt. Cut the tomatoes into thin slices with a very sharp knife.
Divide the rested dough into portions, roll out into rounded layers, approximately the size of the pieces, and immediately lay out the filling in layers. First, mince (spread a little), a couple of tomato slices and a handful of cheese, cover only half of the dough with the filling. Having folded it over, cover it with loose dough and pinch the rims tightly.
Heat the frying pan high and add a pinch of coarse salt. After letting it get a little hot, pour in the oil and heat until it reaches a “white haze.” It is advisable to place the chebureks first with the “meat” side down. When serving hot, be sure to warn that there is melted cheese inside.
Option 5: Crispy Crimean pasties with mushrooms and cheese
The amount of onions in the filling can be reduced by proportionally adding chopped onion feathers - the pasties will only benefit from this. You can change the proportions of cheese varieties at your discretion, as you like. For example, “Yantar” is suitable as a soft one.
Ingredients:
- a glass of mineral water, highly carbonated;
- a spoonful of salt and two of sugar;
- fresh selected egg;
- flour - 4 cups.
For the mushroom filling:
- 300 grams of champignons;
- cheese, cream and hard - 120 grams each;
- two onions;
- salt, coarse.
How to cook
Observing the proportions, mix all the dough components in one bowl, first with a fork, then with a low-speed mixer with a special attachment. We transfer it to the table and bring it to condition by hand, leave it covered with a cloth.
Wash and cut the mushrooms into slices, place them in a frying pan with a spoonful of oil and fry slightly. Immediately combine with grated hard cheese and let cool slightly. Add soft cheese and finely chopped onion, mix thoroughly and salt the filling to taste.
It’s very good to make such pasties and fry them immediately after preparing the filling, which means that the dough pieces should be rolled out and cut to size in advance. Spread portions of the not completely cooled filling with a spoon, immediately mold the edges of the cheburechkas and place them in hot oil.
Crispy, rosy, juicy chebureks with minced meat, vegetables, cheese and another exclusive filling from Karim, the cook of the Crimean cheburek
Ingredients:
Dough
Wheat flour - 500 g
Chicken egg - 1 pc.
Salt - 1/2 tsp.
Sugar - 1 tsp.
Water (boiling water) - 300 ml
Vegetable oil - 2 tbsp. l.
Vodka - 1 tbsp. l.
Meat filling
Minced meat - 500 g
Onion - 1 piece
Greens - 1 bunch.
Water - 150 ml
Soy sauce - 2 tbsp. l.
Spices (salt, pepper) - to taste
Quail egg (2 pieces per 1 cheburek)
Vegetable filling
Cherry tomatoes - 6 pcs
Bell pepper - 1 piece
Greens - 1 bunch.
Onion - 1 piece
Soy sauce - 2 tsp.
Spices (temperature pepper, salt) - to taste
Cheese filling
Hard cheese (easy melting - suluguni, mozzarella, parmesan, cheddar...) - 100 g
Preparation:
After this summer vacation, it seemed to me that I had eaten chebureks for the rest of my life)) Well, how could it be otherwise if, by the will of fate, my friends and I rented a house in Foros next to the cheburek shop. Of course, we cooked, but sometimes we wanted to relax... it was still a vacation))) And then chebureks from Karim came to our aid... fortunately, the cheburek one was literally behind the gate) Probably, during these 2 weeks we were there the most often clients, and our men became friends with the smiling, friendly Tatar and learned the dough recipe from him. So, a month after the vacation, my husband began to hint that it would be nice to try Karim’s chebureks. And today I gave up) Keep the recipe.
Boil 300 ml of water, divide it into 2 parts - 200 ml and 100 ml. Sift 100 grams of flour into a bowl, pour in 200 ml of boiling water and mix with a spoon. 
You will get choux pastry with this consistency. 
Sift 300 grams of flour into another bowl, add the egg, salt, sugar, vodka, vegetable oil and the remaining hot water. Mix. 
Combine both types of dough and mix. 
And add the remaining 100 grams of flour. Knead the dough. 
It turns out to be very elastic and obedient, does not stick to your hands or the table. I kneaded the dough on the table without dusting it with flour. Cover the bowl with cling film and let the dough rest while you prepare the filling.
Attention! Depending on the quality of flour, you may need a little more! 
Let's prepare the fillings. My husband prefers it with meat, my daughter prefers it with cheese, and I like it with vegetables, so I will prepare 3 fillings at once.
Finely chop the onion and herbs. I have dill, parsley, cilantro, green onions. Stir. 2/3 of the mixture will go into the minced meat, and 1/3 into the vegetable filling. 
The minced meat for pasties is made slightly runny so that it is juicy after frying. To do this, add ice water to the minced meat. I decided not to salt the minced meat, but to add soy sauce.
So, pour soy sauce into ice water, add greens and onions to the minced meat. 
Pour cold water and sauce into the minced meat* and stir. The minced meat should be juicy and liquid should accumulate at the bottom of the bowl. If you initially have thin minced meat, then you may need less water; if it is very dense and dry, then more. Since I have ground beef without fat, it absorbed all the water and sauce and I probably could have added more, but I didn’t.
*The minced meat should ideally be lamb, beef or beef+lamb, but I have seen chebureks with chicken, pork, and combinations of the above options. Just keep in mind that less water will go into minced chicken, and more into beef mince. 
For the vegetable filling, prepare a regular salad of finely chopped tomatoes (I used cherry tomatoes) and bell peppers, add the remaining onion and herbs, some pepper and soy sauce. I always add soy sauce instead of salt to vegetable salads; I really like this combination. If your tomatoes are very juicy, remove the pulp, otherwise there will be a lot of moisture. 
I bought the cheese ready-made, grated, and didn’t even bother pouring it out of the bag. 
Divide the dough into 20 equal parts. My weight for each ball is 50 grams. Be sure to cover the dough balls with film, they dry quickly. 
Dust the table with flour and roll it out very lightly. The dough is very elastic, easily rolls out to the thickness of a paper sheet and does not tear. 
Place a thin layer of minced meat* on half the circle, leaving enough space at the edge to firmly seal the edges.
*Each time you add meat filling, mix the minced meat with the liquid at the bottom of the bowl. 
Cover with the other half, gently press with your palm, squeezing out the air, firmly press the edge of the semicircle and trim off the excess using a plate or a pizza cutter. 
Chebureks with vegetables are made in the same way. 
And cheese. 
And now the promised filling from Karim. He prepared stuffing for our men with minced meat, nuts and eggs. Use a spoon to make two indentations in the layer of minced meat. 
And he beat two quail eggs into it. He also sprinkled a handful of pine nuts on top, but looking at their price in the store, I decided that this time we’ll do without them)) 
We sculpt in the same way. 
Pour 200-250 ml of vegetable oil into a frying pan with thick walls, heat it and fry the pasties over medium heat on one side 
And on the other. 
Place the pasties on a paper napkin to absorb excess fat. 
Be sure to try the first cheburek with salt and pepper. If anything, it’s not too late to salt the minced meat. 
From this amount of dough I got 21 chebureks (another one of the dough scraps), I cooked 11 with minced meat and froze, and we ate 10 with minced meat and eggs, cheese and vegetables right away. Although no, there were 4 pieces left, I heated them in the microwave and served them with salad for dinner. 
Almost always, when some national dish is announced, clarifications arise: “but here it’s not like that, but like this...”
I’ve only been in Crimea for two days so far; I didn’t attend a master class on Crimean chebureks, of course, but I discussed it on the Internet.
Crimean chebureks
I liked the following option: soft bubbly dough, simple in composition, but interesting in shaping and juicy meat filling. It is stipulated that lamb is desirable as meat, but it can be prepared from almost any meat, as well as without meat.
Yantyk
The Tatar version, in which chebureks with different fillings are fried in dry frying pans, is, so to speak, more dietary.
Prepare ingredients for chebureks in Crimean style
Cut the minced meat, onion and garlic into pieces, i.e. prepare them for grinding in a meat grinder.
There is pork with fat and chicken fillet - the combination is quite tasty. Add freshly ground hot and allspice peppers, broth or water and salt to the minced meat. Sweep it out.
For the dough, combine water or mineral water with vegetable oil and flour with salt.
Knead the dough by hand or using household appliances. It is highly advisable to let the dough rest for at least half an hour.
Next, divide the dough into pieces of 40-50 grams, roll them into balls, cover them from drying out, and leave for half an hour. Then roll each ball with your hands into a thin long flagellum and twist it into a tight spiral. This is done in order to give the dough a certain pleasant layering.
The resulting “spirals” or “snails” need to be rolled out into a thin round cake.
Place a portion of meat filling evenly on half of the dough, about 1-1.5 tbsp. spoons.
Pinch the edges and the cheburek in the traditional crescent shape is ready. I cook chebureks with different fillings at once, so to further distinguish them I pinch them in different ways: some with a fork, others with a curly knife, others with my fingers...
Preparations for Crimean chebureks can be immediately fried in a frying pan, in a saucepan, in a deep fryer or in a slow cooker, or they can also be prepared for future use and sent to the freezer.
For frying, heat vegetable oil in a deep frying pan or in a slow cooker; this method is also presented on the website.
Immerse 2-3 chebureks in one layer into boiling oil and fry until done, 2-3 minutes on each side.
If necessary, add vegetable oil to the frying pan for the next batch of pasties.
Place the finished, ruddy Crimean-style chebureks on paper towels to remove excess oil.
Bon appetit!
This dish is loved for its juicy meat filling and fried, incredibly crispy dough crust, with an appetizing golden color. Crimean chebureks have long won the hearts of millions, and in this step-by-step recipe with photos we will tell you how to prepare chebureks the same way they are served in Crimea. We recommend that you definitely use this recipe and try to make a small culinary masterpiece yourself.
For more than two decades I have been trying to prepare chebureks so that they at least from afar remind me of those that we, as students, specially went to eat at the cheburek shop on Taganka. The pasties cost a penny, but their taste was impeccable. In addition, this inconspicuous cheburek shop served a magnificent dried fruit compote, the berries and pears from which were never removed. Thus, the honesty and skill of the cooks made it possible for us, without spending a lot of money, to have a hearty lunch and enjoy the taste of skillfully prepared chebureks.
Over the years, it became clear that this taste could not be returned, and time had taken its toll. Cheburechnaya on Taganka no longer exists. But every cloud has a silver lining. In the summer in Crimea, I saw a cheburek shop and decided to go in and compare the local chebureks with the “taste of youth.” I was very pleasantly surprised when the taste of the Crimean cheburek I bought almost 100% reminded me of exactly the taste that I thought was lost. Just in case, I ordered another portion and ate it with great pleasure.
The compote in the Crimean cheburechka was made from fresh berries and this only made us happy. I couldn’t resist and approached the chef, who easily told me the secret of making the dough. I used it the next day and it worked! Now I am sharing this simple step-by-step photo recipe with you and I hope that you will also be able to prepare juicy and crispy Crimean chebureks.
How to cook juicy, crispy Crimean chebureks
To prepare Crimean chebureks we will need a set of ingredients that are quite common for this dish. A distinctive feature of this famous dish is its juicy meat filling and golden crispy dough. For the filling, you can use any minced meat: beef or pork.
Ingredients
- Flour - 3 cups (without slide)
- Water - 2/3 cup
- Salt - 1/2 teaspoon (for dough)
- Chicken egg - 1 pc.
- Minced meat - 400 gr.
- Onion - 3-4 pcs.
- Pepper
- Salt -1/2 teaspoon (for filling)
- Green onions
- Vegetable oil - 300 ml.
Step-by-step preparation of Crimean chebureks
Step 1.
Take a glass or small bowl and put the yolk of a raw egg into it. The protein must be removed.
Step 2.
Pour a little salt into the yolk and mix well.
Step 3.
Then pour water into the bowl and add flour. Knead the dough until it becomes elastic. Leave the dough in a bowl and cover it with film. Place the bowl in the refrigerator for 40 minutes.
Step 4.
Take the onion, peel and finely chop it. Finely chop the greens, whichever one you like. If you don't like greens, then you don't have to put them in.
Step 5.
Place the onion in a bowl with the minced meat, and add salt and pepper to the minced meat. Mix the minced meat with all the ingredients.
Step 6.
We take the dough out of the refrigerator, make a sausage out of it and cut it into equal parts.
Step 7
You need to pour a little flour on the table and roll out each piece of dough into ovals.
Step 8
Place the frying pan with the oil on the fire, wait until it boils, then turn down the heat. Place the filling exactly on one half of the dough and cover with the other half.
